Garam masala prawn & corn soup
By Ailsa Burt
Make a light yet flavourful supper with this garam masala, prawn, new potato and sweetcorn soup. Serve with lime wedges to squeeze over and crusty bread
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Prep:5 mins
Cook:25 mins
- Serves 4
- Easy
Nutrition per serving
-
kcal 216
-
fat 6g
-
saturates 2g
-
carbs 24g
-
sugars 0g
-
fibre 4g
-
protein 14g
-
salt 0.98g
Ingredients
- 1 tbsp sunflower oil
- 3 spring onions , finely sliced
- 2 garlic cloves , crushed
- 15g ginger , grated
- 2 tsp garam masala
- 1½ tsp medium curry powder
- 600ml low-salt chicken stock
- 500g new potatoes , cut into bite-size pieces
- 200g frozen sweetcorn
- 300g prawns , defrosted if frozen
- 200ml milk
- small handful of coriander , finely chopped
- 1 lime , cut into wedges
- crusty bread
Method
Heat the oil in a saucepan over a medium heat. Tip in the spring onions, garlic and ginger and cook for 2-3 mins until sizzling and fragrant. Mix in all the spices and cook for a further minute until aromatic. Splash in the stock and new potatoes. Bring to the boil and simmer for 12-14 mins, until the potatoes are almost tender.
Stir in the sweetcorn, prawns and milk, and cook for a further 2-4 mins until the prawns are cooked through. Season to taste, sprinkle with coriander and serve with lime wedges to squeeze over and some crusty bread on the side.
